These yummy cookies are easy to make and store well in the freezer.
- ¾ cup butter or GF margarine or transfat free shortening
- 2/3 cup fructose
- 1 egg
- 2 tablespoon honey
- 1 teaspoon vanilla
- 1 1/4 cup white rice flour
- 1/4 cup tapioca or cornstarch
- 2 teaspoons GF baking powder
- 1/8 tsp xanthan gum
- ¾ teaspoon salt
Beat first five ingredients together in the mixing bowl.
Blend dry ingredients together in a separate bowl, then add to wet ingredients in the mixer.
Mix lightly until dough forms. Make one inch balls. Place evenly on cookie sheets lined with parchment paper. Using thumb, indent a hole in the middle then fill with apricot jam or your choice of other fruit jam.
If you like, sprinkle tops with chopped nuts as a variation. Bake 8 to 10 minutes. Do not allow the bottoms to brown. Sprinkle with fructose while hot for added sweetness.